|
|
Sant’Antonio was produced from 60%
ribolla gialla and 40% tocai friulano grapes. It is our
only wine matured in oak barrels. One first notices its
lovely deep yellow, with hints of gold; the nose is full
and rich, while pronounced floral and fruit notes complement
a subtle vein of toasted wood. In the mouth, its bright,
lively acidity promises excellent cellaring potential,
and good structure and balance make it a pleasure at every
moment.
The ribolla gialla grapes are sourced from the hillside
vineyards of Friuli Orientale in sandy marl soils. The
tocai friulano vineyards, on a plateau abutting the
hills of west-central Friuli, are planted in fairly
deep, gravelly soils with substantial limestone content.
The grapes were hand-picked in late September, yielding
about 70 q/ha (3.1 tons/acre).
The ribolla gialla clusters were de-stemmed, underwent
an overnight maceration on the skins at 10°C (43oF)
and were then inoculated with selected yeast strains.
The wine was racked into 225-liter (60-gal.) oak barrels.
After de-stemming, the tocai friulano was likewise macerated,
the juice clarified through settling, and selected yeasts
began the fermentation in stainless steel tanksl. Following
fermentation, it was racked off the gross lees.
The Ribolla Gialla remained in wood for about six months,
while the Tocai Friulano was held sur lies, on the spent
yeast, in stainless steel until the blend was made in
April 2002 and the wine bottled in May.
Total production: Approx. 175 cases.
Alcohol: 13%
Total acidity: 6.0 gr/li.
pH: 3.38
|
|
